Chantra Authentic Thai Food

Thai Green Curry Kit

Thai Green Curry is perhaps the best known out of all Thai cuisine outside of Thailand and is one of many peoples favourite. The paste from which it is always made has a sweet, yet spicy taste which perfectly compliments the creamy coconut milk used during cooking. Green Curry is usually made with chicken but is also popular with pork and fish.

Thai Red Curry Kit

Red Curry is similar to Green Curry but is made with a less spicy red variety of chilli, giving the dish its distinctive red colour. It is usually made with green beans which are boiled in the curry for only a short time to give them a crunchy texture. Red Curry is often cooked with beef, pork or prawns and also works well with broccoli or bamboo shoots.

Thai Jasmine Rice

Thai food is just not right without real Jasmine rice. Jasmine rice has a natural fluffy texture, perfect for saoking up all the delicious curry sauce. Rice is a staple part of the Thai diet, but only the highest quality rice can be given the name Jasmine Rice. Chantra Jasmine rice has been sourced from family owned rice mills, and we pride ourselves on only selecting the best crops to put our name on.

Red Thai Rice

Bursting with vitamins and minerals as only the husks are removed during the milling process, Thai red rice can provide a healthy and colourful alternative to both traditional and more experimental cuisine. It has a more 'nutty' flavour than Thai Jasmine rice, and although full of fibre, is less 'chewy' than brown rice.

Whole Dried Kaffir Lime Leaves

Kaffir Lime leaves have a strong, citrus flavour that is present in many popular Thai dishes such as Tom Yam soup, and the world famous green and red curries. As well as being an important flavour in Thai cooking, Kaffir Lime Leaves are also very healthy and are used in many natural medicines. Kaffir Lime leaves are usually used whole to add flavour to a dish, and are not usually eaten.

Whole Thai Chillies

Thai Chillies are famous for being fiercely spicy, and these are no exception. Chillies are an important part of all Thai cooking, and our chillies come from only the finest crops. They provide an important flavour to almost all Thai dishes, but don't have to be eaten (unless you're very brave!).

Lemongrass

Lemongrass has a light citrus flavour which compliments the flavours of garlic and chilli well. It is used in many Thai dishes and is an essential element of the popular Tom Yam soup. It is also extremely healthy and is used as part of many herbal medicines. Lemongrass is also used to make tea, which is delicious both hot or cold.

Thai Sweet Basil

Thai sweet basil has a stronger anise flavour that it's European counterpart. Unlike other herbs and spices used in Thai cooking, sweet basil is usually eaten with the dish, and can also be eaten as a vegetable. It is usually used alongside kaffir lime leaves to give the distinctive flavours found in green and red curry.

Sliced Galangal

Galangal is a root, similar to ginger but with a citrusy, earthy aroma. It is very hard and usually has to be cut with a very sharp knife. Many popular dishes contain galangal such as Tom Ka Gai, a spicy and sour coconut chicken soup.

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